EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

scholarly journals DESARROLLO DE UN PLAN DE LOGÍSTICA INTERNA PARA LA DISTRIBUCIÓN Y ALMACENAMIENTO DE MERCANCÍA EN LA BODEGA DE TECHNOLOGY WORLD GROUP S.A.S

2021 ◽  
Vol 8 (16) ◽  
pp. 43-53
Author(s):  
MARÍA RUÍZ MARTÍNEZ ◽  
◽  
SERGIO VELOZA ◽  
EVER FUENTES
Keyword(s):  
The Other ◽  
Other Hand ◽  
Commercial World ◽  
Administrative Area ◽  
And Control ◽  
And Storage ◽  
Logistics Planning

A good logistics plan generates within companies an adequate development of their activities without having any inconvenience, which implies improving the quality of the company and its growth in the industrial and commercial world. The proposed project will generate a favorable performance and structuring in order to allow managers to direct and make decisions with greater efficiency in relation to the operation of the company and its logistics planning, orienting the processes to a better execution of the warehouses and the management of the distribution and storage of equipment, minimizing bottlenecks, reprocessing and actions that increase costs and waste the organization’s resources. On the other hand, the proposed methodology is based on the union of the different procedures carried out in the operational area and the interrelation with processes of the commercial and administrative area, to improve the execution of the procedures for the reception and dispatch of orders requested by distributors and stores, reducing the percentage level of errors made by mismanagement and control of the main Technology World Group warehouse. S.A.S.

A System Architecture for Data Storage in the Cloud

2015 ◽  
Vol 3 (2) ◽  
Author(s):  
Maryam Hammami ◽  
Hatem Bellaaj
Keyword(s):  
Data Storage ◽  
System Architecture ◽  
Cloud Storage ◽  
The Other ◽  
Important Data ◽  
Work In Progress ◽  
Flexible System ◽  
Other Hand ◽  
Data Manager ◽  
And Storage

The Cloud storage is the most important issue today. This is due to a rapidly changing needs and a huge mass of varied and important data to back up. In this paper, we describe a work in progress and propose a flexible system architecture for data storage in the Cloud. This system is centered on the Data Manager module. This module provides various functions such as the dispersion of data in fragments, encryption and storage of fragments... etc. This architecture proves to be very relevant. It ensures consistency between different components. On the other hand, it ensures the security and availability of data.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

John Conrad Hansen (1869–1952) and his scientific illustrations

2018 ◽  
Vol 45 (2) ◽  
pp. 233-244 ◽  
Author(s):  
Paul D. Brinkman
Keyword(s):  
Natural History ◽  
Representative Sample ◽  
Scientific Literature ◽  
The Other ◽  
Field Museum ◽  
Oil Paintings ◽  
Other Hand

Over the course of his 14-year career at Chicago's Field Museum of Natural History, artist and engraver John Conrad Hansen rendered hundreds of beautiful and accurate scientific illustrations of animals – mostly extinct fossil vertebrates. His principal media were oil paintings, pencil, pen-and-ink and wash drawings. Many of his illustrations have been published in the scientific literature. His oil paintings, on the other hand, were made for display alongside specimens in the Field Museum's exhibits. Despite the quality of Hansen's full-colour reconstructions, few of them have been seen outside the Museum. A small, representative sample of his work is reproduced here, along with a brief account of his troubled life and career.

German Children's Behavior Towards Their Mothers at 12 Months and Their Fathers at 18 Months in Ainsworth's Strange Situation

1981 ◽  
Vol 4 (2) ◽  
pp. 157-181 ◽  
Author(s):  
Klaus E. Grossmann ◽  
Karin Grossmann ◽  
Franz Huber ◽  
Ulrike Wartner
Keyword(s):  
Point Of View ◽  
The Other ◽  
Strange Situation ◽  
Attachment Relationship ◽  
Children's Behavior ◽  
Other Hand ◽  
Ainsworth's Strange Situation

Fourty-nine 12 months old children and their mothers were videotaped in Ainsworth's Strange Situation. Fourty-six of them were videotaped again in the same situation at 18 months with their fathers. Quality of attachment was determined by using Ainsworth's criteria. Fewer children had 'secure' relationships to their parents than in comparable U.S. samples. There was no correlation between infant-mother and infant-father quality of attachment relationship. The results are discussed in terms of parental attempts to cope with cultural demands imposed on them. These specific cultural demands may frequently interfere with the establishment of a securely attached relationship. On the other hand, they may be only transitory and appropriate from an adaptation to culture-specific expectancies point of view.

scholarly journals The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD

2017 ◽  
pp. 113-0
Author(s):  
Kaidi Kallaste ◽  
Jaan Alver
Keyword(s):  
Labour Market ◽  
Professional Training ◽  
The Other ◽  
Professional Qualification ◽  
Other Hand ◽  
Set Up ◽  
Alternative Solutions

The recertification of the professional accounting qualification in Estonia: the requirements and quality of CPD As the purpose of a professional qualification should be to ensure quality to employers/customers, appro-priate requirements for professional training should not be too low. On the other hand, too high require-ments for the amount of training would lead to the situation where maintaining the level is expensive and if the labour market does not consider having a professional certificate necessary, recertification will be discarded. The purpose of the research was to identify the factors that influence an accountant’s decision whether to recertify his/her professional qualification or not. The conditions of recertification were ana-lysed and compared to other countries as were the requirements set up for auditors. The results of the survey revealed that in Estonia the decision not to recertify one’s professional qualification was mainly due to not having fulfilled the required number of qualification hours or not having certificates proving one’s participation in qualification training sessions. At the same time, compared to other countries, the requirements in Estonia are very low. So that the increase in the amount of training would not hinder recertification, alternative solutions for Estonia are proposed in the article.

scholarly journals Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda

2001 ◽  
Vol 2 (2) ◽  
pp. 22-25
Author(s):  
Yusdar Zakaria
Keyword(s):  
Crude Protein ◽  
Titratable Acidity ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Know How ◽  
Other Hand

ABSTRACT.  A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effect of susceptibility to synerisis and content of crude fat, but centripuged at 250-1000 rpm. Had significantly different (0.01) on susceptibility to synerisis. On the other hand the increasing of centrifuge rotation, increase susceptibility to synerisis. The starter of 5-10% L. bulgaricus used in yogurt able to increase titratable acidity and content of crude protein. The yogurt prepared by 10% L. bulgaricus had the highest score (3.88%) of crude protein, although there is no significant differences with yogurt using 7.5% L. bulgaricus.

scholarly journals Drifting towards Ambiguity: A Closer Look at Palatalisation in L2 Irish

2018 ◽  
Vol 8 ◽  
pp. 55-69
Author(s):  
Marina Snesareva ◽  
Keyword(s):  
Second Language ◽  
First Language ◽  
The Other ◽  
Good Knowledge ◽  
Front Vowel ◽  
Other Hand ◽  
Everyday Communication ◽  
At Home

This article focuses on palatalisation in the Irish spoken by Dublin-based bilinguals for whom English is their first language. All informants had a good knowledge of both Irish and English; however, Irish was their second language, used less frequently in everyday communication. Most Dubliners start learning Irish at school; only a few informants had the opportunity to speak it at home, but even then the language was not used outside class on a regular basis. The study showed that most deviations in the distribution of palatalised and non-palatalised consonants in the speech of Dublin bilinguals were of the palatalisation absence type. Such deviations were especially frequent next to back and mid-back vowels. On the other hand, a palatalised consonant was often pronounced instead of a non-palatalised one next to a front vowel. Previous research suggests that these tendencies also apply in weak positions (Snesareva 2014a; 2014b). Consequently, even though in traditional Irish dialects palatalisation is not position-bound, in the speech of Dublin bilinguals there is correlation between the palatalisation of a consonant and the quality of its neighbouring vowel. However, such consonant distribution was not encountered in all contexts: even those informants whose speech had deviations used palatalisation properly in some contexts. This means that position-bound use of palatalisation is still a tendency rather than an entrenched feature of Dublin Irish.

scholarly journals AIR QUALITY MONITORING OF KALABAHI-ALOR’S SEAPORT-EAST OF NUSA TENGGARA

2019 ◽  
Vol 3 (2) ◽  
pp. 130-133
Author(s):  
Rikson Siburian ◽  
Minsyahril Bukit ◽  
Herlince Sihotang ◽  
Saur Lumban Raja ◽  
Minto Supeno ◽  
...  
Keyword(s):  
Air Quality ◽  
Government Regulation ◽  
The Other ◽  
Quality Monitoring ◽  
Air Quality Monitoring ◽  
Other Hand ◽  
The People ◽  
The Government

Evaluation of environment of seaport is needed as well as our responsibility to nature sustainability. The Alor’s seaport belongs to Pelindo III. In order to know the air quality of Alor’s seaport, we did this study. Our aims are to know level quality of air at Alor’s seaport and compare to the government regulation. This study refers to Pararosaniline (SOx), Saltzman (NOx), Particle Calculation (dust) and decibel (noisy) methods. We used four locations, those are A-1 (Entrance gate of PELINDO (8013’09.12”S, 124031’07.21”E)); A-2 (In front of passengers terminal (8013’08.75”S, 124031’01.60”E)); A-3 (Exit  gate Kalabahi’s seaport (8013’08.2”S, 124031’00.87”E)) and A-4 (In front of port of the people (8011’09.12”S, 124031’07.21”E)). Results show that the averages level of SOx, NOx and dust of A-1, A-2 and A-3 are 103.01, 104.65 and 107.47 (µg/Nm3), 37.87, 30.62, and 39.73 (µg/Nm3), 56.64, 47.47 and 50.72 (µg/Nm), respectively. On the other hand, the level of noisy of A-1, A-2, A-3 and A-4 are 68.76, 65.69, 65.20 and 73.60 (dBA), respectively. Base on all of data, we conclude that the air quality of Alor’s seaport is still appropriate according to government regulation (PP. No. 4, 1999).

Sign in / Sign up

Export Citation Format

Share Document